How to Pickle Meat

Ingredients

• eighteen pounds of meat
• half an ounce of saltpetre
• an ounce of brown sugar
• all the bay salt it will receive

Method

1. 1

   Pound saltpetre and sugar, rub into the meat.

2. 2

   Make brine by dissolving bay salt in water, boil and cool.

3. 3

   Pour over meat in pickling tub.

4. 4

   For four days, rub meat with saltpetre and sugar daily, then turn every day in brine for ten days before smoking.

As published

This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 180. The excerpt below is the record exactly as published.

BOW TO FICKLE MEAT. For eighteen pounds of meat, pound to a powder half an ounce of saltpetre and an ounce of brown sugar, and rub the mixture well into the meat ; make enough brine to cover the meat, by dissolving in water all the bay salt it will receive

Cook this with the app: pantry check, scaling, and the assistant.